Sally’s Kitchen & Stuff

This is NOT a conventional curry - instead of pungent and savory, it’s sweet and spicy. Good for having younger ones over who are not used to ethnic foods. Browning the chicken is not required, but it does give the dish a little something extra. You can go as far as keeping the cayenne out of the recipe altogether and just have a shaker of it at the table. Serve over white rice.

Ingredients
6 Chicken legs
2 TBSP curry powder
3 Yams, peeled and sliced
4 carrots, peeled and sliced
1 TBSP salt
2 boxes of low-salt chicken broth (or bouillion and water equivalent)
1 Can coconut milk
2 TBSP all-purpose flour
Cayenne powder to taste

Instructions
Remove skin and cut off as much fat as possible from the chicken. Brown both sides in a pan or the bottom of a pot. Add corrots, 1 and a half box of chicken broth, salt, and curry powder. Cover and boil, then simmer, until chicken is cooked and falls off the bone when prodded with a fork. Take the chicken out to strip bones, reserving chicken meat in a container to prevent drying out.

Add sliced yams to the pot and let simmer until tender. Combine remaining chicken broth and flour with a fork to prevent lumps. Add to the pot in a steady stream while stirring. Put the reserved chicken back into the pot and add cayenne powder 1/2 teaspoon at a time until desired heat is reached.

Feeds 10 easily with the cost being less than $1 per person. Yum!

It’s HARD!

I’ve managed to produce an edible carrot cake (ok, it got rave reviews - but too sweet for me), a batch of brownies, pancakes, and some chocolate cookies over the weekend, but geez, it’s not nearly as easy as I thought. Especially when it comes to biscuits and breads, I seem to turn everything I touch to charred dough.

I’ve been extremely busy lately - it’s getting to the end of the summer and we’ve started teaching Christmas music (to prepare for those upcoming Christmas shows) and it doesn’t help that I’ve had relatives over every weekend. Soon enough though, I’ll have a thrifty brownie recipe perfected with chewy caramel. Right now though they’re pretty standard and nothing special.

Any tips on making breads you’d like to share with me? My biscuits are tough, my bread is doughy, and my rolls kinda…sink.

It’s been extremely busy. For one, it’s summer. For two, I seem to be losing all my weekends to visiting relatives. Or having relatives visit. Or cooking dinners for relatives. No more! I shall have this weekend to myself or else!

Menu for the last weekend (lunch and dinner):
Lamb and Beef Sheppard’s Pie
Maple Mustard Corn (combine maple syrup, mustard, and whip it with butter. Add to corn.)
Traditional Buttered Scones
Banana Bread
Baked Chicken Curry

I’ll post some of them at some point.

And I have hardly anything in the fridge. Now, if I had known this beforehand, I would’ve stocked the freezer a bit more thoroughly. But since I already have brunch planned for the day, and now mom in the evening, I might end up with something ridiculously creative involving anchovies and cream cheese with a dash of advocado.

Contents of fridge: eggs, mushrooms, some grapes, lots of yogurt, milk, butter, cream cheese, condiments (lots), bacon fat (ya, I keep a jar in the fridge), tin of anchovies. Contents of freezer: sausages, some beef, some beef/pork bones, chicken breasts, cooked cubed chicken. Lots and lots of bacon.

We’ll see what happens.